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Rum Baba (Baba au Rhum)

Baba au rhum: light yeasted cakes soaked in rum syrup and served with whipped cream.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Resting 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 250 g plain flour
  • 7 g instant dried yeast
  • 20 g sugar
  • 1 pinch salt
  • 4 eggs
  • 60 ml warm milk
  • 80 g butter softened
  • 400 g sugar for the syrup
  • 750 ml water
  • 1 orange zest in strips
  • 1 vanilla pod split
  • 120 ml dark rum
  • 200 ml double cream whipped

Method
 

  1. Mix the flour, yeast, sugar and salt. Beat in the eggs and milk for 5 minutes to an elastic batter. Beat in the butter.
  2. Half-fill 8 buttered baba moulds and leave to rise for 1 hour until the batter reaches the top.
  3. Bake at 190°C for 20–25 minutes until golden. Unmould and cool.
  4. Simmer the sugar, water, orange zest and vanilla for 5 minutes. Take off the heat and add the rum.
  5. Soak the babas in the warm syrup, turning, until fully saturated. Rest for 30 minutes.
  6. Serve with whipped cream and a little extra rum if you like.

Notes

Day-old babas absorb syrup better than fresh ones.